Gravy

Ingredients

• 1  bay leaves 
• 1 large carrots peeled chopped
• 1  celery stalks chopped
• 0.3 cup flour all-purpose
• 1 large onion chopped
• 4 sprigs parsley 
• 1 cups deli turkey 
• 4 sprigs thyme leaves 
• 1  reserved turkey neck and giblets 
• 6 cups turkey stock 
• 3.5 pounds turkey wings 
• 0.3 cup butter unsalted
• 12  peppercorns whole

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• pot
• wooden spoon

Directions

1. Start with Turkey Stock
2. Great gravy begins with this Make-Ahead
3. Turkey Stock. If you want to make one fromscratch, do it now (or anytime, for that matter,since turkey wings are available year-round).In a pinch, store-bought stock will work.
4. Preheat oven to 450°F. Arrange 3 1/2 poundsturkey wings and 1 turkey neck (optional)on a rimmed baking sheet and roast, turningturkey halfway through, until golden brown,about 45 minutes.
5. Transfer wings and neck to a stockpot.
6. Pour off fat from baking sheet; discard.
7. Pour2 cups water onto baking sheet. Scrapeup any browned bits with a wooden spoon.
8. Pour liquid from sheet into pot with turkey.
9. Add 1 chopped large onion, 1 peeled andchopped large carrot, 1 chopped celerystalk, 4 sprigs parsley, 4 sprigs thyme,12 whole peppercorns, 1 bay leaf, and10 cups water. Bring to a simmer; reduceheat to low and simmer gently until stock isreduced by at least one-third, about 4 hours.
10. Strain stock through a fine-mesh sieveinto a clean saucepan. If you have morethan 6 cups stock, simmer uncovered overmedium heat until reduced to 6 cups.
11. Letcool.
12. Pour stock into an airtight container;cover and chill. DO AHEAD: Stock can bemade 3 days ahead. Keep chilled. Stock canalso be frozen for up to 3 months.
13. Make a True Roux
14. Roux is simply butter or oil cooked withflour. It's used for thickening sauces, andit's what makes this gravy silky-smooth.
15. Melt 1/3 cup unsalted butter in a smallskillet over medium heat.
16. Whisk in 1/3 cupall-purpose flour. Reduce heat to low;whisk until roux is golden brown, about 2minutes. DO AHEAD: Roux can be made2 days ahead.
17. Let cool, cover, and chill.
18. Add the drippings
19. Browned bits left in the bottom of the panafter roasting the turkey give body, richness,and roasty flavor to the gravy.
20. Bring 6 cups Make-Ahead Turkey Stockto a boil in a large saucepan over mediumheat.
21. Add 1-2 cups skimmed and strainedroast turkey drippings. (If you're shorton drippings, skim fat from pan andadd 1-2 cups water. Scrape up brownedbits with a wooden spoon; strain liquidinto stock.) Season to taste with kosher saltand freshly ground black pepper.
22. Whisk inroux. Reduce heat to low; simmer gently for5 minutes for gravy to thicken and flavorsto meld. You're done!
23. This classic gravy needs noembellishment. But if you're feelinga bit cheffy, it's easy to addanother level of flavor with oneof these tweaks.For every 6 cups of gravy:option 1 Reduce 1 1/2 cupsdry white wine in a small saucepanto 1 cup; stir into gravy.option 2
24. Add 1 1/2 tablespoons
25. Worcestershire sauce and 1 tablespoon plus1 teaspoon reduced-sodium soy sauce.option 3
26. Add 1 cup plus2 tablespoons apple cider and simmerfor 5 minutes.